Mango, Coconut Quinoa and Amarant Cereal
In a fine mesh sieve, rinse quinoa under running water until it no longer “foams” and water runs clear.
Transfer to a medium saucepan. Add amaranth, young coconut water, 1 cup almond milk. Bring to a boil over high heat, then lower heat, cover and simmer, stirring occasionally until all the liquid has evaporated, about 10-12 minutes.
Remove from heat. Add coconut, mango, and vanilla extract. Cover and let sit for about 5 minutes.
Now mixed with coconut milk.
Garnish with coconut cream, Mango slices and almons or toasted coconut shavings, if desired.